Easy Chili Colorado With Beef Recipes

CHILI COLORADO

Steps:

• Place a non-stick skillet over medium heat and once hot add the chili pepper and toast for 1-2 minutes, moving them around in the pan. Once done, remove from pan and set aside.
• Add the beef broth to a saucepan and bring to a boil, once boiling, add the chilis into the mixture, remove from heat and let them sit in the mixture for 20-30 minutes. Set aside in a bowl.
• Place a Dutch oven on the stove over medium-high heat, once hot add the oil and wait for it to shart shimmering. Once hot, season the stew meat with some salt and pepper and brown it in batches. Cook it until nicely browned on all sides.
• In the meantime, transfer the broth and chili mixture to a blender. Add the onion, garlic, tomato paste, cumin, paprika, oregano, sugar, salt, and pepper and blend until smooth.
• Add the mixture to the beef, stir and bring to a gentle boil. Add the bay leaves.
• In the meantime, preheat oven to 300 degrees F.
• Turn off the stove heat, cover the pot and transfer it to the oven for 2 hours or until the beef is fall apart tender.
• Discard the bay leaves and serve with beans or rice.

EASY CHILI COLORADO WITH BEEF

Steps:

• Gather the ingredients.
• Place the roast in a large pot and cover it with water.
• Simmer it for 2 to 3 hours, until it becomes fork tender. (You could also do this unattended in a slow-cooker.)
• Prepare the sauce while the beef cooks: Pick whole dried chilies that look fresh, not shriveled, with no tears or broken pieces. Rinse off any dust or grime under cool water. Pat the chilies dry, then cut the top off of each one and slit it down the middle.
• Shake out the seeds, using your fingers or a spoon to dislodge stubborn ones.
• Peel off excess veins running in a lighter-colored line down the inside.
• Heat a comal or griddle over medium-high heat and toast the dried chilies for 2 to 3 minutes, turning them often to prevent burning.
• Put the roasted chilies in a bowl and cover them with hot water; let them soak for about 30 minutes.
• Remove the chilies from the water and place them in a blender with about 1/4 cup of the soaking liquid, the tomato puree, the garlic, the oregano, and the salt; puree until smooth.
• Take the beef out of the pot; drain the water and either discard it or set it aside for another purpose.
• Heat the lard or oil in the pot over medium-high heat.
• Cut or pull the beef into bite-sized pieces.
• Fry them briefly in the oil. (This step adds flavor and texture, but you can skip it for a lower-fat version.)
• Add the broth and the blended chili-tomato mixture to the pot and simmer everything for about 30 minutes, until the flavors meld and the stew reaches your desired consistency. (Some people like a loose sauce, while others prefer to cook it longer and let it thicken.)
• Serve chili colorado with steaming hot flour tortillas and a garnish of chopped onion and chopped cilantro leaves.

CHILI COLORADO (THE REAL THING, LOL NO WIMPS NEED APPLY!)

Steps:

• Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole.
• Mix in the garlic, oregano, and pico de gallo.
• Cover with the red chili and enchiladas sauces.
• Taste for seasoning.
• Bring to a boil on the stove.
• Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
• Serve with rice.